Meals Quiz

Good Luck!

Skillet

Frying Pan, metal cooking pot with long handle

Pot

Container; rounded or cylindrical of ceramic ware or metal, used for storage or cooking

Straight Edge Spatula

Used to Spread frosting on cakes, smooth batter, lift baked goods. Can level off/measure dry ingredients

Peeler

Used to Peel or Skin Vegetables or Fruit

Pastry Brush

Kitchen tool with soft bristles to evenly spread liquids onto food

Kitchen Shears

Heavy-duty, specialized scissors for culinary

Saucepan

A Deep Cooking Pan, typically round and made of metal, with one long handle and lid.

Tongs

Instrument with two hands - used to flip, lift, grip, and serve food and keep away from mess, heat, and burns.

Slotted Spoon

Spoon designed to lift foods out of liquid so liquid can drain

Turner

Known as a flipper, kitchen utensil with flat, rigid blade used for flipping foods. Angled head and wide surface designed to slide under food, lift, and turn it over.

Colander

Perforated bowl used to strain off liquid from food.

How do you measure liquid ingredients?

Liquid measuring cup

How do you measure dry ingredients?

Dry Measuring Cup

What measuring utensils do you use to measure liquid?

Liquid Measuring Cup

What measuring utensils do you use to measure large amounts of dry ingredients?

Dry Measuring Cup

1 Tablespoon measurement in Teaspoon

1 Tbsp=3T

Cooking Techniques: Dry and Moist Cooking:

Dry Cooking Methods:

R, Ba, G, Br

Roasting - Cooking food in hot, dry air in an enclosed space(an oven or flame) to be evenly cooked. Typically around 300F

Baking - Uses hot air circulating in an enclosed space(convection) to cook food evenly on all sides

3.

Grilling - food placed on grate over a flame and radiates up

Broiling - cooking under direct heat. Food placed on Pan below heating unit

Cooking Techniques: Dry and Moist Cooking:

MOIST Cooking Methods:

Bo, Si, Steam, Stew, Brai

1.

Boiling - Fully submerging a food in liquid to cook food quickly/evenly by transferring heat through liquid.(Rolling Bubbles)

2.

Simmering - Gentle moist/heat cooking method where food cooks in liquid just below boiling point(185-205 F)

3.

Steaming - Healthy moist-heat cooking method in which food cooks in vapor from boiling water, and it is not submerged in it.

4.

Stewing - moist/heat combination cooking method where small pieces of food are totally submerged in liquid and slowly simmered in a covered pot until tender

Braising - Cooking method using dry and moist heat. Large cuts of food are first seared and then simmered in a small amount of liquid and then covered tightly in a covered pot.

Which cooking method is best for tender cuts of meat?

Dry

Which Cooking Method is best for tough cuts of meat?

Moist

What Temperature is the Danger Zone

40-140 F

List an Example of a Perishable Product

1. Meats+Poultry, 2. Seafood( ex: salmon, tuna, cod), 3. Dairy+Eggs,(ex: milk, cheese, eggs, etc), 4. Produce(ex: fresh fruits and vegetables like apples, carrots, berries, broccoli) and leafy greens

When Putting Groceries Away, what should go on the bottom shelf

Raw Meat and Seafood

How long should you wash your hands for

20 seconds

Correct and Incorrect way to thaw meat?

1. Incorrect - On Counter

2. Correct - 1. Refrigerator, 2. Cold Running Water, 3. Microwave(if cooked immed. after)

What is Cross Contamination?

The transfer of harmful bacteria to foods from other foods, cutting boards and other utensils

Where is the best place to store food that you will not eat before the expiration date that will help slow down the bacteria growth?

Refrigerator

What should your guiding hand look like when cutting a knife?

Claw Method - Curl fingertips under in order to form a “claw,” using knuckles as a guide for the blade to prevent cutting oneself

What Knife is Used to Cut angel food cake?

Serrated Knife

What Knife is Used to Peel and Cut fruits and vegetables

Pairing Knife

Types of Knives

….

Serrated Knife

• Blade is 6 to 10 inches long 

• serrated blade, looks like teeth

• For cutting bread and other pastries. 

Never use on meat

Pairing Knife

• A small knife with a blade that is usually 3"

For trimming, peeling, and coring vegetables and fruit

Chef’s Knife

• blade ranges in length from 8" to 12" most commonly

• designed with a curved blade to rock as it chops.

for chopping, slicing, dicing, and mincing

Knife Anatomy

Draw it out so you can know!